Mushroom and Barley Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 cup diced onion 1 cup diced red bell pepper 4 cloves garlic, minced 1 (32 fluid ounce) container chicken stock 2 cups mixed greens (such as spinach, beet greens, and Swiss chard) ½ (12 ounce) package frozen corn 1 cup pearl barley 1 cup thinly sliced cremini mushrooms 1 cup peeled, thinly sliced carrot
Nutrition Info
- 277.2 caloriescarbohydrate: 57.2 gcholesterol: 0.5 mgfat: 3.8 gfiber: 8.9 gprotein: 6.6 gsaturatedFat: 0.7 gservingSize: -sodium: 488.3 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Barley Soup
Directions
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Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
Pour chicken broth over onion mixture, bring to a boil and reduce heat to medium low.
Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
Cook until barley is tender, about 30 minutes.